October 23, 2007

Homemade Potato Soup

It's been cold, windy and rainy in Mid-Mo lately and I'm ready for this weather to decide if it's ready for winter or not.

Nothing is better on cold fall nights then one of the heartiest meals on the planet...potato soup!

My mother always made potato soup when I was a child because it was an easy meal to prepare and it warmed you up on a cold day of working on the farm.

Plus, this recipe can totally be adjusted to whatever you have on hand in the kitchen. No cream, just use milk. No cooked ham, use some bacon or hamhock.

I’ve got all my ingredients laid out at home, so that tonight when I get home I can cook some good ‘ole homemade soup…how about you?

Homemade Potato Soup
3 to 4 medium red potatoes
2 cups water
2 cups milk
1 cup heavy cream
1 white onion
4 T. butter
3 T. all-purpose flour
1 cup cooked ham
1 tsp. crushed red pepper flakes
½ tsp. ground black pepper
Salt to taste
1/2 tsp. sugar
1 cup shredded cheddar cheese
1 tsp. garlic powder, I usually add a little more
1 tsp. Italian seasonings

Start a large saucepan of water on the stove to bring to a rapid boil. While water is coming to a boil peel and cut potatoes into small chunks, about 1 inch cubes. When water is boiling add potatoes and cook until tender. Tender when you can easily pierce with a fork. Drain, but keep 1 cup of cooking liquid from the potatoes to add to your soup mixture.

While the potatoes are cooking get your onion chopped up finely.

Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not browned. Next add flour to pan and season with all seasonings. Cook for 3 minutes.

Add to saucepan potatoes, 1 cup cooking liquid, milk, cream and sugar to onions in pan, stirring well. Then add the cheese and ham. Simmer soup for about 25-35 minutes. Stir soup frequently.

*Depending on how thick or how thin you like your soup, you may want to add more/less liquid. Serve with some French bread on a cold fall night.

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